Pumpkin Roll
Pumpkin Roll
This recipe was from a co-worker for the holiday season. It is tasty, thick, you definitely need a glass of something, and so not healthy. If you know a good vegan or raw version, let me know.
Ingredients
Cake:
- 3 eggs
- 1 cup sugar
- 2/3 cup solid pack pumpkin
- Mix and set aside.
- 3/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon ginger
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- Blend in with top mixture.
Filling:
- 8 ounces cream cheese
- 1/2 teaspoon clear vanilla
- 4 Tablespoons butter
- 1 cup powdered sugar
- Mix until creamy.
Instructions
- Spread on cookie sheet, sprinkle with nuts.
- Bake at 325ºF for about 15 minutes or until done.
- Dust towel with powdered sugar. Turn cake over on towel and roll up. Allow to cool completely.
- Mix filling.
- Unroll towel and spread filling over cake. Roll up, wrap and freeze.